Tea, the Ancient Drink
When tea is mentioned, one must think of China or the Chinese people, one of the world's great civilizations, renowned for its fascinating history and culture. A Chinese legend recounts that the was discovered by accident some 5,000 years ago, when the Emperor Chen Long Huang Ti was relaxing in the garden of his palace one afternoon. A gust of wind blew a 1eaf from a nearby tea shrub into the Emperor's cup of warm water. The liquid changed to a resplendent gold color, and a hearty aroma issued from the cup. The Emperor sipped the drink and was invigorated by its fresh taste. He suggested that all the people of his kingdom raise tea plants and prepare this noble beverage. Chinese folklore is rich with tales concerning tea, since tea is an impol1ant culture. In future al1icles, I hope to share other Chinese tea legends with reader.

I was born into the tea business. As I child, I watched as my mother boiled water to prepare a cup of tea for my father. Our family home was located in the heart of the Northern Thai city of Chiang Mai. and was a center for wholesale trading. Tea growers from the mountains arrived often to barter their tea corps for other essential products. Many of them brought varied
types of tea, which they shared while relaxing.
Following in the family tradition, I have decided to enter the tea production profession, and hope to develop the standards within the industry in Northern Thailand. We have planted top quality tea sapling in the remote mountain valleys of the region. and are using the knowledge of the indigenous peoples to adapt the tea shrubs to local conditions. while avoiding any damage to the environment.

Tea and Health
1. Fine tea can be bitter but sweet aftertaste.
2. Protect against cavities and controlling bacteria in the mouth which causes bad breath.
3. Benefits against heart disease, stroke, thrombosis, and diabetes.
4. Reduce risk of cancer.
5. Helps constipation and digestion.
6. Reduce blood pressure and cholesterol level.
7. Eliminate toxins and other unwanted substances from the body.
8. Do not drink tea before meal or administer with medicine as this may reduce the effect of medication.

 
Tea in Doi Maesalong
The first Yuan Zue Golong bushes were planted in Doi Maesalong since 1994,10 years ago. Plants were taken from Taiwan by Mr. Lu Jui Ming. Doi Maesalong is such a proper location for Yuan Zue Golong cultivate and harvest due to soil condition and weather. And it is therefore not surprising that Maesalong teas have a similar character to Taiwans. Its strong character means that it is the fine Maesalong tea that gives gentle aromatic fragrance and smooth taste.



The nourishina procedures
1. Plentiful sources of water are necessary.
2. Fertilize 2 times per year.
3. After each harvest, the tea branches must be trimmed. Pesticides and fertilizers are needed to nourish tea plants.

How to brew tea
1. Heat tea vessels with 100'c boiled water.
2. Put tea into the pot, only one third of the pot.
3. Fill pot with 100'c boiled water and empty the pot, this cleanse tea leaves and allow leaves to unfold.
4. Slowly fill pot with the recommend temperature water then leave the infusion for 1.20 minutes and leave the water longer in the next consecutive infusions.
5. Do not have exceeding hot tea, liquor that is left a long time and too strong tea as this may have caused constipation.
6. Golong tea of 101 can be repeated the infusion up to 7 times.
7. Teaware is an important part of tea experience. Use only fine clay pot, stainless strainer, ceramic cups, and glass jug.

Kind of Tea
OOLONG TEA
OOlong tea is generally referred to semi-femented tea and is principily produced in China and Taiwan. For the production of Chinese oolongs, the leaves must be neither too young or too nature and it is important that they are processed immediately after plucking, they are wited for 4-5 hours in direct sunlight, then shaken in bamboo basket to bruise and gently break the edge of the leaf. The leaf are then left to oxidize, become reddy-brown. The leaves start to give off a smell. The oxidation, or fementation, is stopped by firing leaves at high temperatures either in pan or ovens

GREEN TEA
Green teas, sometimes, referred to as "non-fermented" or "unfermented" teas. The plucked leaves are allowed to dry, then are heat-treated to stop any oxidazation and cause the leaf to rot. Heat is applied either by pan-frying is a large work, as in China, or by steaming, as in Japan.

BLACK TEA
Sometimes the Chinese refer to this as red tea because of the color of the liquor it produced. Methods and varieties differ considerably between the different producing regions. There are two basics methods "orthodox" and CTC (cut,tear and		   curl), go through four basics stages-withering, rolling, fermenting and firing. The production of Orthodox teas, the plucked leaves are spread outto wither in the shade for 18-24 hours, to make them soft enough to roll without splitting the surface. The wither leaves are rolled to release the chemicals that react with oxygen in the air and give the final black tea. After rolling the leaves are spread out in cool air to oxidize which cause the leaves turn from green to coppery red. Finally the leaves are fired to stop oxidation. The tea turns black and develop recognizable tea smell. The CTC process of manufacture produces tiny particles of leaf that brew quickly and are therefore ideal for use in tea bags. They are put through a machine chops them into tiny pieces. The oxidation and firing of the teas exactly the same as for orthodox teas.

LEMON GRASS
Lemon grass is used in teas to combat depression and bad moods, fight fever and as well as nervous and digestive disorders. Studies show that lemon grass has antibacterial and antifungal properties. The oil is used to cleanse oily skin, and in aromatherapy it is used as a relaxant. Valued for its exotic citrus fragrance, it is commercially used in soaps, perfumes and as an ingredient in sachets.


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